Tomato Onion Salad with Balsamic Dressing

Tomato Onion Salad with Balsamic Dressing

Mmm, this was tasty.

I bought a box of tomatoes in bulk for a stuffed tomatoes recipe.  I didn't stuff all of them and had a couple left.  I didn't want to let them go to waste so I thought of this.  It's like a bruschetta without the bread and garlic.  But of course you can have it on bread rubbed with garlic if you prefer.  I'm sure it would be absolutely delicious.

I have also tried this recipe with cherry tomatoes and it's just as good.

Do you like the shibori tea towel under my dish? You can get one too. Visit Sandy Feet Hawaii on Instagram @sandyfeethawaii for details on where you can purchase.

Ingredients:

• 2 beefsteak tomatoes, chopped
• 1 small onion, sliced
• 2 Tbsp olive oil
• 2 Tbsp balsamic vinegar
• 1 Tbsp Parmesan cheese, grated
• 2 Tbsp parsley, chopped
• 1 dash of ground black pepper

Instructions:

1.  Prep all ingredients as described above (chop, slice, grate).
2.  Combine all ingredients and toss well.
3.  Serve. 😋

IG: @abundanceofvegetables

IG post of this video: Tomato Onion Salad with Balsamic Dressing

Cucumber Avocado Tomato Salad

Cucumber Avocado Tomato Salad

I first tried this salad at a cooking class that I took in Puerto Rico.  I don't know if it's necessarily a Puerto Rican salad or if our instructor just put some things together that were in season.

I booked the cooking class through Airbnb. It was hosted by a woman named Nivea, who met us at the local market called Plaza del Mercado de Santurce.

She gave us some history of how this market became the meeting place for the people of the area, provided an extensive explanation of the different fruits and vegetables, and treated us to some frozen Puerto Rican limber treats. 

She took us back to her apartment, where she showed us how to make this fresh cucumber, avocado, tomato salad, chicken with beans and pumpkin stew, and tostones with a mayo ketchup pique sauce. Everything was delicious. 

Nivea served dessert, which was espresso and preserved sweetened papaya with a fresh local goat cheese crumble. The cheese was yummy, but the papaya was way to sweet for my taste.

Overall, I would recommend this tour. We had a great time and it was an authentic experience.

If you're interested, here's the link to the class I took: Farmer's Market & Cooking With Nivea 

Ingredients:

2 Cups of Tomatoes

1 Cucumber

1 Avocado

Olive Oil (to taste)

Ground Pepper (to taste)

Salt (to taste)

2 Tablespoons Fresh Parsley

Instructions:

1) Chop tomatoes, cucumber, and avocado into bite size pieces. Toss.

2) Add olive oil, ground pepper, salt to taste. Toss.

3) Chop Parsley and toss. Toss.

4) Serve.

IG: @abundanceofvegetables

IG post of this video: Cucumber Avocado Tomato Salad